Fermentation 2.0

In FERMENTATION 2.0 Søren Ejlersen and Ditte Ingemann dive deeper into the ancient preservation method. Which processes are behind the greatest culinary trend – in the soil, in the field, in the mouth and in the stomach?

You get 56 new recipes on condiments providing natural flavor enhancement to your kitchen. Experience a new and complex taste in old classics like ketchup, mustard and chutney. Run wild in fermented vegetables, pickles and salted citrus fruits, and make your very own fermented hotsauce.